Barreado, a typical dish from Paraná State, Brazil, is a slow-cooked meat stew prepared in a clay pot whose lid is sealed with a sort of clay made from wheat or cassava flour, hence the name (which means, literally, "muddied").
Morretes, Antonina and Paranaguá, in Paraná, dispute the title of home of barreado. In interviews to Brazilian online magazine Globo Rural, Morretes natives attribute the origin of barreado to indigenous people, Paranaguá residents say it was created by tropeiros, or donkey caravan tradesmen, and in Antonina it is said the dish was locally created during Carnival, as a hearty food that could be prepared slowly while everyone was partying.
Traditionally, the essential ingredients for barreado include certain meat cuts, bay leaf, cilantro, black pepper, and other herbs, which are tied in bundles and removed from the pan before serving.
After about 12 to 18 hours of cooking - a process which, in the past, was carried out in a hole in the ground - barreado is served over cassava flour, with round banana slices and pepper. The meat juices are mixed with the flour to make pirão - a kind of gravy.
Caçhaça is the drink traditionally served with barreado.
Where to eat barreado:
In Antoninas, at Caçarola do Joca (phone: 41-3432-1286) and Le Bistrô (phone: 41-3432-3393)
In Morretes, at Casarão and Vila Morretes Restaurants, at Armazém Romanus (phone: 41-3462-1500), which serves a lighter version of the dish, or at Madalozo.
In Paranaguá, at Casa do Barreado (phone: 41-3423-1830).
In Curitiba, at Restaurante-Escola do Senac, every Thursday (lunch only).
